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Pollo en Salsa
Pollo en Salsa
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Prep Time:
10 minutes
Cook Time:
390 minutes
Total Time:
400 minutes
Spicy, creamy Mexican chicken with salsa for picky eaters!
Ingredients:
  • 3 (5 ounce) skinless, boneless chicken breast halves
  • 1 (14.5 ounce) can petite diced tomatoes in juice
  • 0.5 (24 ounce) jar chipotle salsa
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • 4 cups steamed white rice
  • 0.5 cup shredded Mexican-style cheese blend
  • 1 medium avocado, sliced
Instructions:
  • Gently nestle chicken in a slow cooker. Mix diced tomatoes with their juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cook on Low for 6 to 8 hours until chicken is fully cooked and tender. Check with an instant-read thermometer - it should reach at least 165 degrees F (74 degrees C).
  • Shred the chicken and gently fold it back into the flavorful sauce. Let it simmer on low heat for another 30 minutes to enhance the delicious flavors.
  • Add sour cream to the slow cooker and mix well until fully incorporated. Season with salt to taste.
  • Separate rice evenly among 4 plates. Top with chicken, sauce, Mexican-style cheese, and avocado slices before serving.

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